Opps currently offers two apprenticeships specific to the hospitality industry; Intermediate Food Production and Cooking and Intermediate Housekeeping.

Our Apprenticeship programs last approximately 6-9 months and consist of three parts: a technical certificate, a competency based qualification and functional skills.


The technical certificate is a knowledge based qualification assessed through an external test which assists the apprentice in understanding the principles of their profession.

Functional skills cover mathematics, to assist the apprentice in problem solving, and English speaking, listening and written communication, boosting confidence and personal effectiveness.

The competency element is a work based qualification ensuring that the apprentice is working at a consistently high standard in their day to day work life and provides targeted training where they are not.


Training is delivered depending on the individual needs of the organisation and the Apprentice.

The apprentice will usually meet with their tutor for a minimum of two hours, every 2-4 weeks. Typically the technical certificate and functional skills are completed first and the competency based qualification second, building on the knowledge base.

Training methods involve learning in a workshop environment with other Apprentices, one to one sessions with the tutor and blended learning where the apprentice completes learning through project based workbooks, reflective statements and similar.

For information on our methods of delivery or any other aspect of the course please contact us.

The competency element of the Intermediate Apprenticeship in Food Production and Cooking covers a variety of topics from which to focus learning in. Approximately twelve units are completed from a list of 20, which includes topics such as:

  • Produce basic fish dishes
  • Modify the content of dishes
  • Produce healthier dishes
  • Cook-chill food
  • Assess housing need
  • Maintenance of a safe, hygienic and secure working environment
  • Working effectively as a part of a hospitality team
  • Produce basic dishes
  • Modify the content of dishes
  • Convert a room for dining

The competency element of the Intermediate Apprenticeship in Housekeeping requires approximately eight units to be completed from the 15 available. Examples include:

  • Cleaning and servicing a range of housekeeping areas
  • Use different chemicals and equipment in housekeeping
  • Collect linen and make beds
  • Working effectively as a part of a hospitality team
  • Maintain housekeeping services
  • Provide a linen service
  • Give customers a positive impression of yourself and your organisation
  • Clean and maintain soft floors and furnishings
  • Clean, maintain and protect semi-hard and hard floors